Composition comprising pectin methyl esterase and two substrates

Abstract

A composition suitable for use as a foodstuff or in the preparation of a foodstuff is described. The composition includes a pectin methyl esterase (PME); a first PME substrate; and a second PME substrate; wherein neither the first PME substrate nor the second PME substrate originates in situ from the other.

What is claimed is:  
     
       1. A gelling composition comprising a pectin methyl esterase (PME), a PME substrate and a high ester PME-treated pectin or a high ester PME-treated derivative of pectin, which high ester PME-treated pectin or high ester PME-treated derivative of pectin is sensitive to calcium ions, wherein neither the PME substrate nor the high ester PME-treated pectin or the high ester PME-treated derivative of pectin originates in situ from the other. 
     
     
       2. A composition according to  claim 1  wherein the PME is recombinant. 
     
     
       3. A composition according to  claim 1  wherein the PME substrate is pectin or a derivative thereof. 
     
     
       4. A composition according to  claim 1  wherein the PME substrate is present within a plant or a plant material. 
     
     
       5. A composition according to  claim 4  wherein the plant or plant material is selected from the group consisting of a vegetable, a vegetable material, a fruit, a fruit material, and combinations thereof. 
     
     
       6. A composition according to claims  5  wherein the vegetable material or the fruit material is a mash. 
     
     
       7. A composition according to  claim 3  wherein the pectin or derivative thereof is a high ester pectin. 
     
     
       8. A composition according to  claim 1  being in a solidified gel state and having a soluble solids content of less tan 50% w/w. 
     
     
       9. A method of preparing a composition comprising a pectin methyl esterase (PME) substrate and a calcium-sensitive high ester PME-treated pectin or a high ester PME-treated derivative of pectin, the method comprising treating 1) said PME substrate, and 2) said calcium-sensitive high ester PME-treated pectin or high ester PME-treated derivative of pectin with PME prior to, during and/or after combining said PME substrate and said calcium-sensitive high ester PME-treated pectin or high ester PME-treated derivative of pectin to form the composition, wherein neither said PME substrate nor said calcium-sensitive high ester PME-treated pectin or calcium-sensitive high ester PME-treated derivative of pectin originates in situ from the other. 
     
     
       10. A method according to  claim 9  wherein the PME is recombinant. 
     
     
       11. A method according to  claim 9  wherein the PME substrate is pectin or a derivative thereof. 
     
     
       12. A method of imparting stability to a composition comprising a pectin methyl esterase (PME) substrate, which process comprises adding to said composition at least 1) PME and 2) a calcium-sensitive high ester PME-treated pectin or a calcium-sensitive high ester PME-treated derivative of pectin wherein neither said PME substrate nor said calcium-sensitive high ester PME-treated pectin or calcium-sensitive high ester PME-treated derivative of pectin originates in situ from the other. 
     
     
       13. A composition obtained by the method of  claim 9 . 
     
     
       14. A composition according to  claim 13  being in a solidified gel state and having a soluble solids content of less than 50% w/w. 
     
     
       15. A composition according to  claim 5  wherein the vegetable material and the fruit material are a mash. 
     
     
       16. A method according to  claim 9  wherein the PME substrate is present within a plant or a plant material. 
     
     
       17. A method according to  claim 16  wherein the plant or plant material is any one or more of the group consisting of a vegetable, a vegetable material, a fruit or a fruit material. 
     
     
       18. A method according to  claim 17  wherein the vegetable material or the fruit material is a mash. 
     
     
       19. A method according to  claim 17  wherein the vegetable material and the fruit material is a mash.